Ingredients
For the Salmon:
- 2 (4-ounce) Salmon Filets
- ½ Tablespoon Coconut Oil (or Olive Oil)
- ½ Tablespoon Honey
- 3 Tablespoons Balsamic Vinegar
- 1 teaspoon Red Pepper Flakes
- 3-4 dashes Salt and Pepper
For the Kale:
- 1 bunch Kale, stems removed (about 8 cups coarsely chopped)
- 2 Tablespoons Tahini
- 2 Tablespoons Apple Cider Vinegar (or Water)
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Liquid Aminos (Gamari or Soy Sauce would work too)
- 4 Tablespoons Nutritional Yeast
- 2 teaspoons Garlic, minced (1 – 2 cloves of garlic)
- Sesame Seeds, to taste as garish (optional)
Directions
For the salmon:
Heat oil in a large skillet over medium to high heat. Season both sides of salmon with salt and pepper. Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown.
While the salmon is cooking, whisk together honey, vinegar and red pepper flakes in a small bowl. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 5 minutes.
For a thicker, reduced sauce, simmer for 5 to 10 additional minutes. Just make sure you don’t overcook the salmon.
For the kale:
Break or cut kale into bite size pieces and place in a large bowl.
Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing.
Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable – particularly for those who are skeptical of eating raw kale.
Sprinkle on some sesame seeds before serving if so desired.
Source: Balsamic Glazed Salmon and Massaged Kale Salad – MyFitnessPal
Image Credit: Balsamic Glazed Salmon and Massaged Kale Salad
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